Mango Salsa

Name: Mango Salsa
Prep time: 10 min
Total time: 25 min
Ingredients: 2 ripe mangos (diced into small pieces (see above photos for tips on easy cubing)*); 1/4 cup finely diced red onion; 1 small/medium jalopeño, finely diced; 1 large lime (juiced (=2-3 tbsp juice) ); 3 tbsp fresh orange juice ((almost a full orange) ); 3 tbsp diced cilantro; salt to taste

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Every spring and summer my husband begs me for this refreshing mango salsa. He tells me this is the best one he’s tried- and I think it’s because of the addition of a secret ingredient – orange juice! I found after taste testing 6+ mango salsa recipes, the addition of orange juice adds a bright, sweet, and slightly tangy flavor you don’t get in other recipes. You only need 6 ingredients and 10 minutes to prep this yummy appetizer (or topping for tacos, salads, bowls, and more!) If you’re also a little timid about cutting mangos like I was, I’ll show you the easiest, foolproof technique that will give you uniform, juicy mango pieces – and make you feel like a mango-cutting master in no time!

I am obsessed with this recipe in the spring and summertime! It’s perfect for a healthy snack or parties (like Cinco De Mayo!) You can easily make this a day in advance for your party and I can almost guarantee it will be a huge hit!

Mango Salsa Ingredients

2 Ripe Mangos
Red Onion
Jalopeño
Fresh lime juice
Fresh orange juice
Cilantro

*See below for more information.

See recipe card for full ingredient list and quantities.

Best Mango for Mango Salsa

You may see a few varieties of mango at the store. The most common one is called “Tommy Atkins” (see photo). It has a red-green skin with some yellow or orange blush. You may see some smaller varieties like the Honey (Ataulfo) which is a vibrant yellow.

For this recipe, I recommend going with the most common variety, Tommy Atkins, as they are the largest and most readily available. You can go with the Honey mango, but you will need to double the number of mangos because they are half the size of the Tommy Atkins (so you will need 4 total Honey mangos).

How do I cut a mango for mango salsa?

You probably have seen multiple ways to cut a mango – the most popular being the “grid” method where you cut a grid pattern into the half of a mango slice and then flip it inside out.

This technique does not work great for mango salsa because the cubes are too large and leave you with uneven pieces.

Instead, I recommend peeling your mango with a knife/peeler and slicing thin pieces off the mango, then cubing. Follow my tips in the photos below. This yields small mango cubes that are the perfect size for mango salsa!

If you have some extra mango, try adding it to a delicious mango fried rice or another easy salsa – mango avocado salsa!

How to Make Mango Salsa

1. Peel your Mango

I used a knife, but if you have a sharp peeler you could use that as well.

2. Slice thin strips off the mango pit.

I recommend slicing thin (1 inch or less) strips off the mango pit. Try to get as much mango off the pit as possible!

3. Slice into long strips

4. Finally, cut into small cubes

5. Cube both the mangos

6. Prep your other ingredients

Finely dice the onion, cilantro, and jalopeño. You don’t want a big chunk of onion in your mango salsa!

7. Combine all the ingredients in a bowl

8. Mix well and let sit for 15 minutes

This really lets the flavors meld together. If you have time, you can chill it for an hour too. I honestly love this salsa even more the next day!

How to Store Leftover Mango Salsa

This mango salsa can last up to 5 days in the fridge. I actually like it more the next day because the flavors meld together nicely! Make sure to give it a good stir because a lot of the juices will settle to the bottom.

Unfortunately this recipe doesn’t freeze well, so try to enjoy it in the first few days you make it (it probably won’t last that long anyways! 😋)

What to Serve with Mango Salsa

Tortilla chips (of course!)
Tacos – There’s nothing better than a fresh salsa on top of a taco! Try it on my fried avocado taco or my black bean tofu tacos.
Sandwiches or Burgers – This is great a side (or topping) for my homemade black bean burger, tempeh sandwich, or refreshing chickpea salad sandwich.
With a bowl like a burrito bowl made with sofritas or my tofu quinoa bowl.
On a salad – like this spring mix salad or Mediterranean salad

Mango Salsa Variations

Tropical Mango Salsa – Add pineapple and coconut flakes for a sweet island twist
Avocado Mango Salsa – Mix in diced avocado for a creamy texture.
Black Bean Mango Salsa – Stir in black beans and corn for a higher protein salsa.
Fruity Mango Salsa – Add strawberries and fresh berries for a refreshingly fruit salsa

Tips for 5-Star Mango Salsa

Cut your mango into smaller, even pieces – it’s easier to pick up with a fragile chip and creates the perfect balanced bite
Use fresh juices – fresh lime and orange juice make the flavor super vibrant
Finely dice the onion – No one likes a huge hunk of onion in their bite!
Let it sit – the flavors meld together in just 15 minutes (but honestly this mango salsa tastes even better in my opinion the next day)

Common FAQs

What else can I put in mango salsa?

You can add in fruits like diced pineapple, peaches, or strawberries. Or try avocado, cucumber, or red bell pepper for extra flavor and texture.

Is mango salsa spicy?

Mango salsa can be spicy, but it depends on what part of the jalopeño you use. Did you know the hottest part is the white inner membrane? (Not the seeds!) If you want a spicier version, don’t cut that part out when dicing. If you want a milder version, cut out the white inner membrane or consider even swapping for a milder pepper like a poblano.

Mango Salsa

Mango Salsa Ingredients

Best Mango for Mango Salsa

How do I cut a mango for mango salsa?